Homemade Cratloe Hills Cheese Recipe for Cheese Lovers

Homemade Cratloe Hills Cheese Recipe for Cheese Lovers

Are you a cheese lover looking to elevate your cheese game? Look no further than this homemade Cratloe Hills Cheese recipe. Made with love and passion, this recipe will take your taste buds on a journey to cheese paradise. Whether you’re a beginner in the kitchen or a seasoned chef, this recipe is sure to impress. Get ready to indulge in the creamy, flavorful goodness of homemade Cratloe Hills Cheese.

Ingredients for Homemade Cratloe Hills Cheese

Cheese curds

Cheese curds are the main ingredient needed to make homemade Cratloe Hills Cheese. These fresh cheese curds give the cheese its unique texture and flavor.


Salt is an essential ingredient in cheese making as it helps to enhance the flavor and preserve the cheese. Make sure to use high-quality salt to bring out the best taste in your homemade Cratloe Hills Cheese.

Herbs and spices

To add a delicious twist to your homemade Cratloe Hills Cheese, consider adding herbs and spices such as thyme, rosemary, or garlic. These ingredients will elevate the flavor profile of your cheese and make it even more enjoyable for cheese lovers.

Equipment Needed


Cheesecloth is a finely woven fabric that is used in cheese making to strain curds from whey. It is essential for shaping and pressing the cheese during the aging process.

Cheese press

A cheese press is a device used to apply pressure to the curds in order to form the cheese into a solid shape. It helps to expel excess whey and create a firm texture in the cheese.


A thermometer is crucial for cheese making to monitor the temperature of the milk during the heating and culturing process. It ensures that the milk is at the right temperature for adding rennet and cultures to achieve the desired consistency and flavor in the cheese.

Step-by-Step Instructions

Preparing the cheese curds

To start making your homemade Cratloe Hills cheese, begin by heating up a gallon of fresh, whole milk in a large pot. Once the milk reaches 88°F, add a mesophilic starter culture and rennet to the milk. Stir gently and let it sit for 45 minutes until you see the milk start to coagulate.

Once the milk has set, use a long knife to cut the curds into small cubes. Let the curds rest for another 10 minutes before slowly heating them to 102°F. Stir the curds gently while heating to help release more whey.

Pressing the cheese

After the curds have reached the desired temperature, line a cheese mold with cheesecloth and carefully transfer the curds into the mold. Press the curds down with a follower and place a weight on top to press out excess whey. Let the cheese press for 6-8 hours, flipping it halfway through.

Once the cheese has been pressed, remove it from the mold and carefully peel off the cheesecloth. Place the cheese on a drying mat and let it air dry for a day or two, flipping it occasionally to ensure even drying.

Aging the cheese

Once the cheese has dried, it’s time to age it. Place the cheese in a cool, dark place with a temperature of around 50-55°F and a humidity level of 80-85%. Turn the cheese daily for the first week, then weekly for the next few weeks.

After 2-3 months of aging, your homemade Cratloe Hills cheese will be ready to enjoy! The cheese will have a rich, creamy flavor with a slight tanginess that cheese lovers will adore. Serve it on a cheese platter, grate it over pasta, or simply enjoy it on its own. Bon appétit!